Chickpea Spread with Tahin

Published : 2016-04-18 20:00:18
Categories : Appetizers


Ingredients (serves 2 ):
2 cups of chickpeas (soaked overnight with 6-8 cups of water.) 1 strip MIMASA’s kombu seaweed. 2 teaspoons MIMASA's organic tahin. 1 tablespoon olive oil. The juice of ½ lemon. ½ garlic clove, finely chopped. 1 teaspoon MIMASA’s umeboshi paste.
Discard soaking water and rinse chickpeas under running water. Place them in a pressure cooker with MIMASA’s kombu seaweed. Cover them with warm water and bring to the boil, uncovered. Skim and remove all floating skins. Cover and pressure cook for 1.5 hours or as long as it is necessary until they are soft. Once they are soft, add a pinch of sea salt and cook them for 10 more minutes. If there is too much liquid, remove some and blend with the other ingredients until creamy and thick. Allow to cool. Recipe courtesy of Montse Bradford


Suitable for people with celiac disease
Suitable for diabetics with moderation
Suitable for people with lactose intolerance
Suitable for people with nut allergy
Ease of preparation: easy Ready in: 75 min Cooking time: 70 min


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